Thursday, May 13, 2010

So, my son took the new picture of me today. As of Monday I am down 147 pounds.He now says that I have chicken legs. LOLI still have a few more to lose, but, until I look at these pics side by side, I don't really see it. I guess I still have the fat brain.

Monday, May 10, 2010

I had to make those boys dessert to go with dinner last night, so this is what I conjured up. It is not totally sugar free as I did not have anything but dream whip on hand. But, it is not high in sugar.It is basically a Dream Pie, I used a dream whip recipe as a basis.

It isn't the prettiest dessert that I have ever made, but it is the taste that counts, right? I got no complaints from my taste testers.

How to make your sugar free cookie crust: (recipe courtesy of bariatriceating.com)

Crush cookies in a sealed bag using a rolling pin, wine bottle, or heavy saucepan. Pour into a bowl, and add two tablespoons of melted butter. Use real butter as margarine spreads contain water and make a mushy crust while we want firm and crunchy. Mix crumbs until evenly moistened and firmly press into a glass or metal pie plate. Use the bottom of a small measuring cup to press the crumbs firmly and evenly on the bottom and up the sides. (I save aluminum pie pans to reuse. Hey, its my frugal side!)Makes 1 pie crust.

Dessert Filling:2 boxes sugar free chocolate fudge pudding mix (Jello)2 envelopes whipped topping mix (Dream Whip)2-3/4 cups cold skim milk1 tsp vanilla1 scoop of chocolate protein powder (can be omitted, but I felt better about having a piece with it in there. I also skipped the crust on my portion and just had the filling. My life as a bariatric patient,,,,LOL)

I just put it all in the blender, mixed it up and poured into the shell.Refrigerated for about 4 hours and topped with sugar free dessert topping. (Sugar Free Cool Whip)

In a large saucepan, sauté the chicken, onion, and garlic in the olive oil until chicken is cooked through. Add remaining ingredients and let simmer for 10-15 minutes until thickened. Serve with cheese and sour cream, and sliced olives. (For your family, roll up in flour tortillas and top with cheese. Place under the broiler until cheese is bubbly. Add a spoonful of sour cream and sprinkle with diced tomatoes or avocados.)

Sunday, May 2, 2010

I once saw a recipe for spicy brown mustard coated chicken breasts.Of course when I went to find it again, I couldn't. So tonight I came up with my own version. If I step on any ones toes here, it is totally unintended. I just don't know who to give the credit to for the original.

With my surgery eating plan, chicken is one of my main protein sources. But, it is so hard cooking for one. I buy and freeze my meats into individual portions. When I decide what I want that night I just thaw and prepare. Of course, it is also a lot cheaper to buy family packs too. So, my freezer is usually stocked.

I have also found that these new Steamfresh fresh frozen veggies are a good choice for me. I don't have to worry about fresh vegetables going to waste before I can use them. Tonight I used the lightly sauced broccoli with cheese sauce. A one cup serving has 2 grams of fat of which only 1 is saturated fat, 60 calories plus 2 grams of protein. So, I don't even feel bad because of the cheese sauce.There is about 3 servings per bag. So, I have my veggies ready to just heat and eat for a snack or lunch tomorrow too.

Here is how I made the chicken tenders.

I took a non stick baking pan sprayed it with cooking spray.I used 2 tenders, which equaled approx. 4 ounces. I coated them in about a tablespoon of the spicy brown mustard, and then dredged them in seasoned bread crumbs. I melted about a half tablespoon of butter and the juice from half a lemon and drizzled it onto both sides of the chicken and then re dredged them in the breadcrumbs. I baked at 350* for 30 minutes turning them over at the halfway mark.

I can't promise that my numbers are correct, but this is what I got from a calorie calculator.

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About Me

My life and family and what goes on that makes me tick.
I am embarking on a new weightloss journey.
I love to share recipes, some healthy, some not so much. Some recipes I like to put my own spin on to make them at least a little healthier.
Learning to live again.